If you like something…

Author Notes: Oh, how I love open-faced sandwiches. I’ve been on a bit of a kick lately, as all kind of lovely things come into season: radishes with sea salt and butter, roasted asparagus with cream cheese and cracked pepper, prosciutto and anything. This here tartine takes advantage of the spring garlic I picked up at the market this morning. - Cristina Sciarra

Makes 4 long toasts

3 heads of spring garlic

sea salt

2 tablespoons olive oil, divided

1 14-ounce can of chickpeas

freshly ground black pepper

4 long slices pain de seigle

goat cheese

4 slices prosciutto

Preheat the oven to 400F.

Remove the long stalk from the garlic, so you are left with just the heads. In a bowl, toss them with 1 tablespoon of the olive oil, as well as a pinch of sea salt. Wrap the garlic in aluminum foil, and roast for about 30 minutes.

Meanwhile, drain and wash the can of chickpeas. Heat the remaining olive oil in a shallow pan over medium-high heat, and add the chickpeas. Toss in a liberal sprinkling of black pepper and sea salt. Using tongs, toss the chickpeas around. Let them cook for about 5 minutes, until they are almost splitting, and quite hot. Remove them to a bowl.

When the garlic is ready, squeeze the cloves into the chickpea bowl. Use a fork to mash everything together. Give it a taste; add more pepper and sea salt, if necessary.

Toast your bread. Spread each one with some goat cheese. Pile the smashed chickpeas/garlic on top of that, and then layer with 1 slice of prosciutto. Repeat.

I like to cut each slice of toast into fingers. They are good for lunch, or as finger food at a party.